Growing young onions

It's a young onion jone of the most popular foods in the world. It belongs to the Allium fistulosum family, and differs from the main types of onions (red onion, leeks, chives and garlic) in that it does not have a real bulbous bulb.

The young onion forms the so-called "fake" bulb, such as a leek, which is an elongated cylindrical stem. In perennial cultivations, young onions look like a bush because a fake bulb is branching out, and new onions grow from the dead leaves. Thus, in the third year of cultivation as many as 10. Then the young onion looks like a chub, but still, it doesn't have such a tight and tight punch.

In commercial production, young onions are usually produced from single-use seeds. It is grown as a one-year crop because market demand is such that the whole plant (with a fake bulb) is sought, not just the green part. If you do, however, opt for perennial production that takes 2 to 3 years, young onions are propagated by dividing the bush in the autumn months. The cuttings of young onions are part of a fake bulb and root with a single stem.


Sowing and planting of young onions

If the seeds of the harbor production port are sown on time, they are taken out of the country as early as June. As such, they begin to germinate immediately after removal. Just leave them at room temperature where there is a high percentage of moisture and very soon we will be able to use them for planting young onions.

Young onions generally grow more slowly. But after the formation of the first leaves, its growth accelerates and begins to form a green mass very quickly. The trimming process produces an even thicker, longer and lighter bulb.

Young onions can also be produced from the type of red onion (Allium cepa). But in that case, it will develop a large bulb, and as a young onion it is harvested when it has 3-4 leaves and in the stage it thickens the bulbs. Apart from it, shallot (Allium cepa var. Aggregatum) can also be used for growing young onions. Its leaves are slightly smaller than those of red onions, and when compared to young onions, they have a narrower and shorter false stem. In order to grow young onions from shallots, it is necessary to pluck the whole green bush with small bulbs. Shallot bulbs are made up of several smaller bulbs, and can be as many as 15. All of them are covered by a single sheath. It is similar to the goat and onion goat, but the main difference is that its bulbs, although growing in the soil together, give single small heads of onions.


Young onions are best grown from the harbor because as such, under favorable conditions, we can produce it in as little as a month. Recently, onions have been produced so that the bows are planted in early fall. In addition to being quickly produced, this type of onion boasts great quality. If we are planting young onions from the harbor, we must plant it repeatedly, otherwise it could grow. The bulbs should be planted in terms of size, because only in this way will the plants grow evenly and mature at the same time. This will free up the land for planting new crops. They can tolerate cold very well, and even if they freeze, they start to vegetate immediately with high temperatures. It is an onion production that can turn to young onion production in winter or early spring. If young onions are produced from seed, up to 10 kilograms of seed will be sufficient on one acre of land, and up to 800 kilograms per hectare will be required if produced from port. This yields up to 2,000,000 plants.

To have an early spring onion, the seeds are sown in August and September. It would be good if the sowing was done one month before the first frost.

It starts with spring sowing in March, and since it is resistant to high temperatures, it can be sown later, but with mandatory irrigation. But then its growth is not that intense.


Sowing of young onions:

  • from sowing to first sprouting - 3 weeks
  • from planting to harvesting - 6 weeks
  • harvesting time - about 2 months

Ground

It will thrive best on neutral and slightly acidic soil. Fertilizer should not be used directly for manure, but for its production there will be excellent precultures that have been fertilized with it such as potatoes, peppers, cabbages or cereals.

Growing young onions in pots

However, to ensure that young onions grow well in winter, you can grow them in protected areas with seedlings.

When planting early, it would be a good idea to have a greenhouse, a greenhouse or a cold germination, as the ponds must be protected from cold and wet soil. Young onions are very sensitive to excess moisture. The pods are planted in a compost or vegetable substrate. Put a small port in a container about 5 centimeters in diameter.

When we plant the ponds in the soil, they come to a depth of about 3 centimeters, and planted in pots so that they protrude slightly from the ground. What matters is what happens underground, which is the development of white roots. In order to grow young onions as much as possible, 5 percent of zeolites are added to the substrate.

Due to the warmth of the protected area, young onions grow quickly and in three weeks you can transplant it into the garden. When transplanting it into the garden, all you have to do is make sure there is enough water. It should be watered regularly because the soil in which it grows must never be dry. Transplant the young onions with the substrate in which they grew and as such will be well received. It is enough to put it in a previously dug hole whose ground was ground with a hand blade. If we plant the onions so early, harvest is expected around Easter.

fertilization

Fertilization of young onions is quite different from regular onions. Basic fertilizer is sufficient, in small proportions, and can be easily produced without fertilization.

Temperature

Young onions are drought resistant because they have very well developed roots. In this regard, it is several times stronger and more resistant than red onion. Originally from Siberia, it is resistant to low temperatures. A perennial plant can withstand temperatures of up to minus 25 degrees. The young onion germinates and develops its roots at a temperature of 1 to 3 degrees, and grows fastest when temperatures range from 15 to 22 degrees. The overhead portion of the arch does not rise when temperatures are less than 1 and more than 25 degrees.

Water

For a young onion to thrive, the ground must always be moist. Water it every day because if it doesn't have enough water, it won't work.

Plantation maintenance

If young onions are produced from seed, one should always be careful with weeds. As onion seeds sprout more slowly, weeds could develop more strongly at that time and inhibit onion growth. Therefore, it is better to plant young onions from the harbor because in this case weeds do not have the ability to grow stronger and can easily be picked from the ground without the risk of destroying the young onions.

Harvesting young onions

Harvesting of young onions begins 80 to 100 days after sowing. In early spring onions, harvesting is usually in March and April, and in spring sowing, harvesting begins from April onwards.

Storage of young onions

After harvesting, the young onions are packed in bundles that must be dry. Wet bundles favor faster rot.

Because its structure is delicate, it is recommended that you consume it the same week it is harvested. You can store it in a well sealed container or plastic bag and refrigerate it for up to 2 degrees for two to three weeks, but it will quickly lose its value, taste and smell.

The onions can be frozen, but as such they can only be used for cooked meals after thawing. Before freezing, cut it and store it in plastic containers.

Ports can be stored year-round, but you will need to store them in a cool place where temperatures range from 2 to 4 degrees, with humidity up to 65 percent. If you can't, you can store a small amount of lights in a dry place and with lots of light. That way the port will lose weight, but it won't hurt her. Caution should be exercised in preparing the harbor for later planting as some may be damaged or moldy. All such should be removed. If we read well the healthy little ones and keep them in order, we will be able to welcome the production of new ones.

Medicinal properties of young onions

In addition to refining meals, young onions are a real treasure trove of important nutrients. It boasts a large amount of vitamins C and A, and is excreted in large quantities of vitamins K. In addition, there are B vitamins and vitamin E. The minerals include calcium, potassium, iron, sodium, sulfur, phosphorus, magnesium, chromium , selenium, manganese, cobalt and flour. Quercetin, a herbal pigment of potent antioxidant, anti-inflammatory and antihistamine action, stands out. And in 100 grams of young onions we can find 2.6 grams of fiber, which means that young onions are a friend of healthy digestion. It improves bowel function and is useful for frequent diarrhea.

It is interesting to point out that young onion does not significantly lose all its benefits by heat treatment, so it can be used to enrich the food when preparing it. Young onion leaves are nutritionally richer than the heads, so do not throw them away but eat them.

The young onion boasts a number of medicinal properties and is therefore one of the first places in folk medicine. It contains Vitamin A and carotenoids that keep the eyes healthy, while Vitamins K, C and Copper preserve the bones and help prevent osteoporosis. Substances from young onions improve circulation, prevent blood clots and thrombosis. If you have high blood sugar, eat young onions regularly because the chromium present in it can prevent diabetes.

In addition, young onions help reduce the risk of developing cancer, and the most deserving are the sulfur compounds that are abundant in onions. In addition, quercetin and other flavonoids reduce the formation of free radicals. They also reduce inflammation, especially arthritis.

Young onions in cooking

Young onions are most commonly consumed raw, thermally untreated. It is served with meat, grilled dishes, and is most popular during Easter and in combination with lamb. It is also often served with cow cheese and cream to which a little ground pepper is added.

It can also be combined in thermally processed dishes, and the positive is that it does not require long processing, that is, it is preferable to remain a little crispy.

You can add sliced ​​onion rings to chicken soup, sandwiches and salads. Combine it with chard, arugula, asparagus, radish, and it will go well with horseradish and ginger sauce or as a sauce addition.

Replace the classic onion with a young onion as it will make the dish tastier and sweeter. Add it to frits, omelets and toppings for savory pies.

Curiosities about young onions

The cultivation of young onions began as early as 5,000 years ago in Central Asia, and is now used in Europe and America. The reasons why it is so popular are its rich taste, its abundance of nutrients and its easy growing on almost all types of soil and climate.

Author: M.L., Photo: Couleur / Pixabay

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